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2750 Sibley Memorial Hwy - MN Dept. of Health Plan Review Lost SpurApril 20, 2011 Osman Shrine 2750 Sibley Memorial Highway Eagan, Minnesota 55121 MINNESOTA MDH DEPARTMENToF HEALTH Protecting, maintaining and improving the health of all Minnesotans Dear Mr. or Ms. or Ladies and Gentlemen: Subject: Lost Spur Golf Course, 2750 Sibley Memorial Highway, Eagan, Dakota County, Minnesota, Project No. 110523 Thank you for submitting plans to the Minnesota Department of Health (MDH). We are enclosing a copy of our report covering an examination of plans and specifications on the above designated project. The plans appear to be in general compliance with the standards of this department and have been approved with the following changes. Please see the enclosed report for the changes and/or comments. Ten working days prior to completion of the project, please contact me at the contact information below in order to arrange for a final opening inspection. A final opening inspection can not be conducted until a license application is submitted with the appropriate fees to MDH. Please submit application and fees to: Minnesota Department of Health Environmental Health Services Section 625 Robert Street North, P.O. Box 64495 St. Paul, Minnesota 55164 -0495 If you have any questions, please contact me at 651-201-5244 or at barbara.krechgstate.mn.us. Sincerely, culArma kAid\ Barbara Krech, R.S. Environmental Health Services Section PO Box 64975 St. Paul, Minnesota 55164 -0975 barbara.krech(; ?state.mn.us BJK:jlr Enclosures CC: Cannon Construction, Submitter Mr. Dale Schoeppner, Plumbing Inspector Mr. Ronald Gnotke, Electrical Inspector Mr. Marty Kumm, Electrical Inspector Ms. Peggy Spadafore, Minnesota Department of Health AR General Information: 651- 201 -5000 • Toll -free: 888 - 345 -0823 • TTY: 651 - 201 -5797 • wwwhealth state mn us An equal opportunity employer Custom Equipment Manufacturer Dish room counters Lake States Fabricator, Rice Lake, MN Stainless steel shelves B &K MINNESOTA DEPARTMENT OF HEALTH Division of Environmental Health REPORT ON PLANS Plans and specifications on Food and Beverage Equipment: Lost Spur Golf Course, Project No. 110523 Location: 2750 Sibley Memorial Highway, Eagan, MN 55121, DakotaCounty Date Examined: April 20, 2011 Date Received: March 7, 2011 Submitted by: Cannon Construction, 315 Dakota Street West, Cannon .Falls, MN 55009, (507)263 -0078 Ownership: Osman Shrine, 2750 Sibley Memorial Highway, Eagan, MN 55121, (651)452 -5660 The following are corrections or requests for additional information necessary before construction of your project: Scope of Project: To demo the existing banquet facility and build a new facility 100 yards away. Building to include 2 levels, upper level will have Full kitchen with 2 service bars, and exterior walk in cooler and walk in freezer. Lower level to have full kitchen with large bar, and walk in keg cooler and liquor storage. Existing license, # 4140 shall remain a Large Establishment with Additional Food Service and 3 Alcohol Service from the bar. 1. Equipment Standards — General Requirements: Food and beverage equipment shall meet the applicable standards for one of the following: • National Sanitation Foundation (NSF). • Edison Testing Laboratories (ETL) to NSF Standards. • Underwriters Laboratory (UL) to NSF standards. • Canadian Standards Association (CSA) to NSF Standards. Equipment shall bear the NSF or equivalent sticker and manufacturer information. All custom fabricated equipment shall meet NSF International or equivalent standards and bear a sticker indicating the equipment meets the standard. 2. Food Service Equipment: Table - mounted equipment that is not easily movable shall be sealed to the table or elevated on four (4) inch NSF legs. All floor mounted equipment shall be elevated on six (6) inch NSF legs or casters. Used NSF approved food and beverage equipment may not be changed or altered from its original condition. Approval of the used equipment will be made by Barbara Krech. 3. Food contact surfaces — General Requirements: Primary food contact surfaces (tables and counters) shall be of stainless steel construction in compliance with NSF Standard No. 2 or equivalent. Lost Spur Golf Course Food and Beverage Equipment Project No. 110523 Page 2 April 20, 2011 Plastic laminate surfaces are not acceptable for food contact and food preparation surfaces. Cold plates inside ice bins shall be constructed integrally with the bin. Waste lines form pop guns shall not pass through the ice. 4. Non - Food Contact Surfaces, Cabinetry (including salad bar and buffet tables): Non -food contact surfaces of equipment that are exposed to splash, spillage or frequent cleaning shall be constructed of a corrosion- resistant, nonabsorbent and smooth material. All service counters and other millwork surfaces shall be protected with stainless steel, NSF- plastic laminate to Standard No. 35 or equivalent. • Plastic laminate proposed for lower level bar. • Main level bar to have laminate on back bar. Exposed wood surfaces on cabinets and under counter tops shall be covered to provide a smooth and easily cleanable surface. Enclosed hollow base cabinets are not allowed. Cabinets shall be on a solid raised masonry base (four inch) or six (6) inch NSF legs or heavy duty castors. Non -food contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. 5. Refrigeration — General Requirements: All refrigeration and freezers must meet NSF Standard 7 or equivalent. Cold preparation table must be able to maintain potentially hazardous foods at or below 41 °F. Raised cold rail refrigeration or top air cooled units are recommended. 6. Walk - in Cooler/Freezers — General Requirements: Provide approved flooring and base cove for the walk -in cooler or freezer. a. Quarry tile or ceramic tile. b. Aluminum or stainless steel floor. c. Epoxy resin (shall be approved to installation). d. Vinyl screed base provided by the manufacturer. e. Galvanized flooring is not permitted in walk -in units. All walk in refrigerators and freezers must meet NSF Standard 7 or equivalent and be installed per manufacturer's specifications. Shelving inside walk in coolers and freezers must meet NSF International or equivalent standards and shall be approved for use in a cold environment. Lost Spur Golf Course Food and Beverage Equipment Project No. 110523 Page 3 April 20, 2011 Effectively enclose the area above the walk -in cooler /freezer units with fixed or removable panel(s). The area above the walk in cooler /freezer may not be used for storage. Provide access and ventilation for equipment as reconunended by manufacturer. Model walk in cooler approved: LEER, INC. Floor & base cove: stainless steeUmanufacturer skreed Model walk in freezer approved: LEER, INC. Floor & base cove: stainless steel/manufacturer skreed Install a sufficient number of vapor proof light fixtures in the walk -in cooler and/or freezer to provide a minimum of 10 foot candles measured at 30 inches above the floor. Condensate from walk -in refrigeration equipment shall be drained to a floor drain located outside of the unit, or the unit shall be equipped with an evaporator pan. Exterior food storage walk -in coolers or freezers must be designed for extra structural loads from snow or other environmental concerns and must be approved by the local building official. It is recommended that exterior refrigerated units be provided with a roof. 7. Ventilation System: Type I hood required/provided for: upper and lower cooks lines Captive Air. Typ II hood required/provided for: dishmachine /Captive Aire. Heating, ventilation and air conditioning (HVAC) system shall be installed according to chapter 1346 of Minnesota Mechanical and Fuel Gas Codes. All ventilation systems, furnaces and water heaters shall be designed, installed and operated according to chapter 1346 of the Minnesota Mechanical and Fuel Gas Codes, chapter 1305 of the International Building Code and chapter 7510 of the State Fire Code. All rooms shall have sufficient tempered make -up air and exhaust ventilation to keep them free of excessive steam, condensation, vapors, obnoxious or disagreeable odors, smoke and fumes. All open sides of a canopy hood shall overhang equipment by at least six (6) inches. Sufficient tempered make -up air (at least 55° F) shall be provided and interlocked with ventilation equipment. Ventilation hoods shall provide at 50 foot - candles of light at the working surfaces. 8. Three- Compartment Sink: Sink bowls shall be adequately sized for the largest utensil to be washed in the three- compartment sink. Lost Spur Golf Course Food and Beverage Equipment Project No. 110523 Page 4 April 20, 2011 Soap and chemical dispensers attached to the faucet of a three - compartment sink must be installed according to Minnesota Plumbing Code Chapter 4715 and have appropriate backflow prevention. 9. Dish Machines: Chemical Sanitizer: Chemical sanitizing warewashing machines shall have space for a minimum of five racks for air - drying utensils. A warewashing machine that uses a chemical for sanitization shall be equipped with a device that indicates audibly or visually when additional chemical sanitizer is needed. Warewashing Machine General: A warewashing machine shall be provided with a data plate affixed to the machine that includes temperature required for the wash and rinse, pressure required in the sanitizing cycle and conveyor speed for conveyor machines and cycle time for stationary rack machines. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the wash and rinse cycle. 10. Food Preparation Sink: Two separate food preparation sinks are proposed to prevent cross contamination between produce preparation and raw meat, seafood or poultry preparation or thawing. 11. Hand Sinks: Install a splashguard at the hand sink. • Splash guards needed at both sides of handsink beside 3 compartment sink on upper level. • Splash guards needed at both sides of handsink beside 3 compartment sink on lower level. 12. Storage Areas: Designate an appropriate chemical storage space separate from food products, single- service items and food equipment. 13. Walls — General Requirements: Wall surfaces in splash zones or high moisture areas such as warewashing, food preparation sinks, handsinks and janitorial sink areas shall be finished with smooth, light colored, durable, non- absorbent materials. Approved materials include: a. A fiberglass re- enforced panel (FRP), or b. Ceramic tile that is smooth and cleanable. c. Stainless steel or equivalent materials. Insulated stainless steel or equivalent shall be installed behind cook's line. Lost Spur Golf Course Food and Beverage Equipment Project No. 110523 Page 5 April 20, 2011 Utility service lines and pipes shall not be unnecessarily exposed. Exposed utility service lines and pipes shall not be installed directly on the walls or floor, except: a. Quick disconnect gas hoses approved by the American Gas Association or NSF International (Appendix #7); b. Flexible cords and caps for commercial cooking equipment on casters, listed by Underwriter's Laboratory. 14. Floors — General Requirements: Floors in kitchens, bars, other rooms where food is stored, prepared or washed, employee dressing or locker rooms, toilet rooms and janitorial rooms shall be smooth, non- absorbent, durable and easily cleanable. Approved materials include: quarry tile, ceramic tile, and terrazzo or an epoxy flooring system installed on a concrete surface. Epoxy or polyurethane base grout shall be utilized. All flooring, tile and grout shall be sealed per manufacturers' recommendations A four inch integral base cove shall be installed at the floor /wall junctions. In exterior or attached refuse areas, concrete flooring shall be sealed. Non -slip quarry tile may not be located underneath equipment. 15. Ceilings — General Requirements: Ceilings in kitchens, bars and bar service areas, other rooms where food is stored, prepared, or washed, toilet rooms and janitorial rooms shall be smooth, non - absorbent, durable and easy to clean. Acceptable materials include: a. Vinyl coated acoustic ceiling panels; b. Semi -gloss painted gypsum board (washable); c. Non - absorbent; d. Smooth in texture; and e. No exposed rafters bar joists or trusses are permitted. 16. Janitorial Areas — General Requirements: Janitorial areas shall have FRP, ceramic tile or equivalent, stainless steel or cleanable block walls in the splash area. Provide vacuum breakers at all threaded hose bibs. No wye adapters. Chemical or detergent dispensers shall provide appropriate backflow prevention devices. Lost Spur Golf Course Food and Beverage Equipment Project No. 110523 Page 6 April 20, 2011 17. Plumbing — General Requirements: All plumbing plans shall be approved by the Minnesota Department of Labor and Industry (DOLI) or delegated agent. For information on submittal contact Department of Labor and Industry at 651- 284 -5067 or visit their website at http: / /www.dli.mn.g_ov /CCLD /Plumbing.asp. A plumbing plan approval letter has not been received at this time. Provide at opening inspection evidence that the plumbing system has been inspected and approval given by the local building official or a representative from the Department of Labor and Industry (DOLI). A separate on -site inspection will be conducted by the Minnesota Department of Labor and Industry plumbing inspector or delegated agent to determine compliance with the Minnesota Plumbing Code. All plumbing equipment shall be installed in accordance with the Minnesota Plumbing Code for a commercial establishment. All pipe chases that pass through walls shall be tightly sealed and covered. All utility pipes shall be enclosed in walls or ceiling. All hot water generating equipment (water heaters) shall be of adequate capacity to meet the needs of the anticipated demand of the establishment. • 100 Gallon capacity water heater. 18. Lighting — General Requirements: Food preparation areas in which food or beverages are prepared, utensils are washed shall provide a minimum of 50 foot - candles of light measured 30 inches above the floor. Food and utensil storage rooms, toilets, locker rooms, dressing rooms shall be provided with at least 30 foot candles measured at 30 inches above the floor. 19. Employee Lockers, Restrooms and Break areas: Lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing and other possessions. Designated employee break areas shall be located so that food, equipment, linens ad single - service and single -use articles are protected from contamination. 20. Bar/Wait station — General Requirements: The interior of bar shall be finished with approved flooring, base cove and wall materials. (Appendix #3a or #3b) Quarry tile /quarry covebase FRP walls Provide or designate a hand sink in the bar area. Finish Area Walls: Ceiling: Floor & Basecove: Kitchen: FRP Vinyl Quarry/Quarry Bar: FRP Vinyl Quarry/Quarry Liquor Storeroom: Paint Paint Quarry/Quarry Dry Storage Room: Paint Paint Quarry/Quarry VCT /vinyl Janitor's Closet: FRP Painted Toilet Rooms: Ceramic tile walls Vinyl tiles Quarry tile /quarry Lost Spur Golf Course Food and Beverage Equipment Project No. 110523 Page 7 April 20, 2011 A dump sink may not be used as a hand sink. Provide a separate dump sink behind the bar. Bar tops made of wood/natural stone materials shall be sealed with approved sealant. The underside of a bar top must be properly finished using a light - colored, non - absorbent, smooth, easily cleanable surface. Bar lighting shall provide at least 20 foot candles measured 30 inches off the floor. Install an approved splashguard at bar hand sink. 21. Other Code Requirements: For information on the Minnesota Clean Indoor Air Act (MCIAA) contact 651- 201 -4601 or visit their website at http: / /www.health.state.mn.us /divs /eh/air. Contact MN Electrical Licensing & Inspection at 651- 284 -5026 or visit their website at http: / /www.dli.mn.gov /CCLD /Electrical.asp for information on electrical requirements and the name of the electrical inspector in your area. 22. Approved Finish Schedule: Sincerely, covima glad\ Barbara Krech, R.S. Environmental Health Services Section PO Box 64975 St. Paul, Minnesota 55164 -0975 barbara.krech @state.mn.us